Poaches Pear and Ricotta Delight

  • warning: Parameter 1 to theme_field() expected to be a reference, value given in /ip/cwa/www/includes/theme.inc on line 170.
  • warning: Parameter 1 to theme_field() expected to be a reference, value given in /ip/cwa/www/includes/theme.inc on line 170.

1 angel food cake from the store
2-3 medium apples
2 cups white wine (don't use an expensive wine. A light sweet wine works well)
2 cinnamon sticks
a few whole cloves
2 tsp ground ginger
2 TBSP Brown Sugar
1/8 cup white sugar
1 TBSP ground cinnamon
1 15 oz package of ricotta cheese
1-2 tsp of oil to saute the apples. Nut oils add a nice backup flavor.

Cut your apples into wedges and then peel them. Be sure to cut the cores out. Then cut the wedges into slices. You should get at least 10 slices per apple. If you aren't comfortable slicing that thinly you can also dice the skinned apples. Saute the apple slices or diced pieces lightly and then deglaze the pan with the wine and add the spices and brown sugar. Reduce the heat to a simmer. While the fruit is simmering blend the white sugar and ground cinnamon with the ricotta cheese until it is smooth. When the fruit is tender remove it from the pan with a slotted spoon and increase the heat to a light boil. Boil the liquid until it becomes a thickened syrup. Remove from the heat and add the fruit back in tossing lightly to coat. Serve a small slice of the angel food cake with a dollop of the cheese mixture on top and a couple spoonfuls of the fruit mixture covering the cheese.